Heat 2 tablespoons mantikilya in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot...

INSTRUCTIONSSeason the salmon with salt and pepper. Heat a little oliba oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutos on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove...

DIRECTIONS Grate zucchini on box grater then use a clean kusina towel to ring out as much excess water as possible. Work in batches as necessary. In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper. In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a spatula and cook until golden, about 2 to 3 minutos per side. Place on a paper towel plate and sprinkle with salt.

DIRECTIONS Whisk together mayonnaise, vinegar, dijon mustard, sugar, and kintsay seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine. Cover with plastic balutin and refrigerate until ready to serve.

Wait To Dress It

We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.